2006 Basket Press Syrah

The color of this magnificent wine demonstrates the complexity of black berry and plums. The aromas shout of clove, cinnamon and hints of eucalyptus. The flavors offer cassis, black peppers and are framed by ample acidity and assertive tannins, cast away by a finish of chocolate and cedar. Pair with roast duck and accompanied by a plum sauce.

Accolades

• Award: Bronze
  Competition / Event: 2009 Tri-Cities Wine Festival

Assemblage

94% Syrah, 6% Counoise

Harvest Specs

The Syrahs for this wine were crushed between October 6th and October 12th 2006. 50ppm sulfur and 80ml/ton enzyme were added at the crusher. All lots had a 1 day cold soak prior to inoculation in small 1 ton fermenters.Average analysis for these grapes were 25.5 brix, 0.52 T.A. and a PH of 3.89

Fermentation

The Syrah lots were inoculated with Enoferm Syrah yeast . Lots were fermented in small 1 ton stainless bins and punched down several times a day. All of the lots were pressed around 5 brix using a 1 ton Basket Press. Once primary fermentations were complete, the wines were inoculated with ML.

Aging

Once ML fermentations ( secondary fermentations) were complete, the wines were racked off their lees into 132 gallon Puncheon barrels and aged for 30 months getting 2 rackings during the aging process. Once the aging was complete, the wines were blended, filtered and bottled.

2004 Cabernet Sauvignon

Blackberry, red currents, dark cherry and chocolate flavor with some spice and a slight hint of vanilla on the finish. Pairing with dark chocolate, beef, prime rib, T-bone steak and many rich sauces.

Accolades

• Award: Silver
  Competition / Event: 2008 Los Angeles County Fair
• Award: Bronze
  Competition / Event: 2009 San Diego International Wine Competition
• Award: Gold
  Competition / Event: 2009 Pacific Rim International Wine Competition
• Award: Gold
  Competition / Event: 2009 Seattle Wine Awards
• Award: Bronze
  Competition / Event: 2009 West Coast Wine Competition
• Award: Silver
  Competition / Event: 2009 Tri-Cities Wine Festival

Assemblage

88% Cabernet Sauvignon, 10% Merlot, 1% Malbec, 1% Syrah

Harvest Specs

The majority of fruit for this wine came from black 12 of Roza Hills Vineyard. The fruit was picked on October 12th, 2004. Analysis of the must prior to fermentation was the following: TA of .41, pH of 4.03 and a brix of 24.8. The must had 30ppm SO2 and 20ml/Ton color pro added at the crusher and underwent a 1 day cold soak prior to inoculation.

Fermentation

The must was inoculated on October 13th, 2004 with Pasteur red wine yeast. A 1 1/2 #/K Tartaric Acid addition was made. Fermentation took place in small 1 ton fermentation bins. Extraction was achieved via punch downs twice daily. the wine was pressed 10 days after inoculation into barrel where it was then inoculated with VP41 ML bacteria.

Aging

This wine was aged in puncheon barrels. 54% of these barrels were now French oak puncheons while the remainder was neutral puncheons. The wine was aged for 32 months in barrel.

2004 Claret

Plum flavors and smoky earth tones accentuate this unique wine. Soft hints of anise with subtle flavors of cherry and white chocolate. Pairs well with pork tenderloin, mushroom gravy sauces and meatloaf sprinkled with shallots and peppers.

Accolades

• Award: Bronze
  Competition / Event: 2008 Los Angeles County Fair
• Award: Silver
  Competition / Event: 2009 Seattle Wine Awards
• Award: Silver
  Competition / Event: 2009 West Coast Wine Competition
• Award: Best In Class
  Award: Gold
  Competition / Event: 2009 Pacific Rim International Wine Competition
• Award: Bronze
  Competition / Event: 2009 Tri-Cities Wine Festival

Assemblage

38% Merlot, 31% Cabernet Sauvignon, 14% Cabernet Franc, 11% Petit Verdot, 6% Malbec

Harvest Specs

This wine is a blend of fruit that came from the Cabernet & Merlot lots for Glen Fiona. Therefore, the harvest specs, fermentation & Aging for this wine are identicle to the Cabernet & Merlot wines. Cabernet-24.8 Brix, .41 TA and 4.03PH. Harvested 10-12-04. Merlot - harvested 9-27-04 with a brix of 24.8,.35TA and a 4.1 PH.

Fermentation

The wines for this blend were inoculated with Premier Cuvee and Pasteur Red wine Yeasts.Tartaric additions were made to both lots prior to fermentation. Fermentation took place in small 1 ton fermenters with the addition of 3#/k toasted oak dust. The wines were punched down twice a day until desired extraction was acheived. Then wines were pressed off between 7 and 10 days and racked to barrel to undergo ML fermentation. Once complete, the wines were racked and S02 adjusted.

Aging

The wines for this blend were aged in Puncheon barrels for approximately 32.5 months. The Puncheons consisted of 46% new French Oak and 54% Neutral wood.

2005 Columbia Valley Syrah

Smoke and spice on the nose with some hickory and cherry hints. Dried cherries, pomegranate, and beefy notes on the palate with a slight spice on the finish. A ideal wine for a hearty lasagna dinner.

Accolades

• Award: Bronze
  Competition / Event: 2007 Tri-Cities Wine Festival
• Award: Best Buy
  Award: Silver
  Rating: 88
  Competition / Event: 2008 BTI - World Wine Championship - Syrah/Zinfandel
• Award: Silver
  Competition / Event: 2009 Seattle Wine Awards

Assemblage

100% Syrah

Harvest Specs

The fruit for this wine came from block 15 of Roza Hills Vineyard. The fruit was picked on October 18th, 2005. Analysis of the must prior to fermentation was the following: TA of .66, pH of 3.7 and a brix of 24.7 The must had 50ppm SO2 added at the crusher and underwent a 2 day cold soak prior to inoculation.

Fermentation

The must was inoculated on October 20th, 2005 with Prise De Mousse wine yeast. Water was added to make up for 7.7% of the fermenting gallons. Extraction was achieved via pumpovers twice daily with an inline venturi for increased aeration. The wine was pressed 18 days after inoculation into stainless steel tank where it was then inoculated with VP41 ML bacteria. This secondary fermentation completed on April 4th, 2006 at which time 50ppm SO2 was added.

Aging

41% of this blend was aged for 13 months in a stainless steel tank and 5 months in neutral barrels. The remaining 59% was aged 18 months in stainless steel tank. Stavin French Oak barrel inserts were added to the tank to achieve 5% new oak in the final blend. This wine was eggwhite fined and underwent a coarse filtration. It was not sterile filtered prior to bottling.

2004 Merlot

Flavors of straw, fig, chocolate and bell pepper accented by hints of toastiness from the oak aging. Very herbaceous with additional hints of dill and oregano. Pairings include pasta with rich and heavy red sauces, beef, venison and game dishes.

Accolades

• Award: Bronze
  Competition / Event: 2008 Los Angeles County Fair
• Award: Bronze
  Competition / Event: 2008 Tri-Cities Wine Festival
• Award: Silver
  Competition / Event: 2009 Tri-Cities Wine Festival

Assemblage

88% Merlot, 8% Cabernet Sauvignon, 2% Malbec, 1% Syrah, 1% Cabernet Franc

Harvest Specs

The majority of fruit for this wine came from black 13 and 14 of Roza Hills Vineyard. The fruit was picked on September 27th, 2004. Analysis of the must prior to fermentation was the following: TA of .35, pH of 4.1 and a brix of 24.8. The must had 30ppm SO2 and 80ml/Ton color pro added at the crusher and underwent a 1 day cold soak prior to inoculation.

Fermentation

The must was inoculated on September 28th, 2004 with Premier Cuvee wine yeast. A 21 #k Tartaric Acid addition was made. Fermentation took place in small 1 ton fermentation bins. extraction was achieved via punch downs twice daily. A 3.6% water addition was made 5 days after inoculation. The wine was pressed 7 days after inoculation into barrel where it was then inoculated with VP41 ML bacteria.

Aging

This wine was aged in puncheon barrels. 38% of these barrels were new French oak puncheons while the remainder was neutral puncheons. the wine was aged for 33 months in barrel.

2006 Syrah Cuvee Parallel 46

This wines aromas of chocolate, peppers, spice, olives and mushroom soar on the nose while the darkness of the flavors entertain hints of black cherry, cedar and violets. Pair with a hearty beef stew, brisket and smoked game.

Assemblage

72% Syrah, 19% Cinsauly, 9% Counoise

Harvest Specs

The Syrahs for this wine were crushed between October 6th and October 12th 2006. 50ppm sulfur and 80ml/ton enzyme were added at the crusher. All lots had a 1 day cold soak prior to inoculation in small 1 ton fermenters.Average analysis for these grapes were 25.5 brix, 0.52 T.A. and a PH of 3.89

Fermentation

The Syrah lots were inoculated with Enoferm Syrah yeast . Lots were fermented in small 1 ton stainless bins and punched down several times a day. All of the lots were pressed around 5 brix using a 1 ton Basket Press. Once primary fermentations were complete, the wines were inoculated with ML.

Aging

Once ML fermentations ( secondary fermentations) were complete, the wines were racked off their lees into 132 gallon Puncheon barrels and aged for 30 months getting 2 rackings during the aging process. Once the aging was complete, the wines were blended, filtered and bottled.

2005 Viognier

This white wine opens with an array of aromas including hints of roses, banana peels, and heavy oak. The Viognier is a refreshing white wine that tastes of bananas with subtle hints of sage. This wine pairs well with goat cheese, seafood dishes, and poultry with cream sauces.

Accolades

• Award: Bronze
  Competition / Event: 2009 West Coast Wine Competition

Assemblage

98% Viognier, 2% Chardonnay

Harvest Specs

The grapes for this wine were sourced from the Kestrel and Roza Hills Vineyard. The Viognier was picked and crushed on 10/14/05 with an analysis of 25.0 Brix, .39 TA and a PH of 3.98

Fermentation

The grapes for this wine were destemmed but not crushed and then pressed into a stainless tank. The juice was cold settled then racked off its juice solids. Once clean, the juice was inoculated with Epernay II yeast and transferred into small French oak barrels to undergo its primary fermentation.. Once primary was complete, the wine was racked and returned to barrel to undergo its secondary malolactic fermentation.

Aging

The barrel fermented wine was aged on its yeast lees for 21 months. Once aging was complete, the Viognier was racked off its yeast lees then blended with 2% Chardonnay. Once blended, the wine was heat and cold stabilized, sterile filtered and then bottled.

2006 Walla Walla Syrah

The wine starts with aromas of black pepper, bin cherries and small hints of chocolate white on the palate it sits with currants, plums and cherry with a soft finish. Pair with rich tomato base fare including a rich and hearty meatball tomato sauce rich in herbs and spices.

Assemblage

99% Syrah, 1% Counoise

Harvest Specs

The syrahs for this wine were crushed between October 6th and October 12th 2006. 50ppm sulfur and 80ml.ton enzyme were added at the crusher. All lots had a 1 day soak prior to inoculation in small 1 ton fermenters. Avereage analysis for these grapes were 25.5 brix, 0.52 TA and a pH of 3.89.

Fermentation

The Syrah lots were inoculated with Enoferm Syrah yeast. Lots were fermented in small 1 ton stainless bins and punched down several times a day. All the lots were pressed around 5 brix using a 1 ton Basket Press. Once primary fermentations were complete, the wines were inoculated with ML.

Aging

Once ML fermentations (secondary fermentations) were complete. the wines were racked off their lees into 132 gallon Puncheon barrels and aged for 30 months getting 2 rackings during the aging process. Once the aging was complete, the wines were blended, filtered and bottled.